There is nothing I love more than a big salad! This one is one of my favorites because of the variety in flavors and textures from the toasted almonds, warm roasted cauliflower and red onions, tart dried cranberries with a fresh lemon vinaigrette. This salad is great for whatever type of protein you want to add in it or perfectly satisfying as is.
Roasted Cauliflower, Cranberry and Almond Salad
Yield: 4 Servings
Ingredients:
1 head cauliflower, trimmed and cut into florets
½ red onion, sliced
2 tbsp. olive oil
5 oz. mixed greens
¼ c. dried cranberries
½ c. slivered almonds, toasted
¼ c. goat cheese, crumbled
Salt and pepper to taste
Vinaigrette:
Juice from one lemon
2 tsp. honey
1 tbsp. red wine vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1 tbsp. fresh chive, chopped
2 tbsp. fresh parsley, chopped
Salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees F. On a parchment lined baking sheet place the cauliflower and onion on the pan and drizzle with the two-tbsp. of olive oil. Mix to combine and season with salt and pepper. Roast in the oven for 20 minutes or until cauliflower is golden brown and tender.
2. While the cauliflower is roasting, start making the dressing. Combine all of the vinaigrette ingredients except for the olive oil into a bowl and mix using a whisk. While mixing, slowly pour in the olive oil until emulsified.
3. In a large bowl, add all of the greens, and mix with half of the vinaigrette.
4. Add the rest of the ingredients to the bowl, with the other half of the dressing and toss to combine. Season with salt and pepper, then serve.
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